Taste Of The Month: Malaysian

If you had a dollar for every time you couldn’t decide between Thai, Indian, Chinese and Indonesian, you could’ve spent all that dough on a plate of Malaysia’s finest.

Chinese wok + Indian spices + Thai ingredients + Indonesia next door = the Malaysian equation. When the world holds an award for Most Diverse Cuisine, Malaysia will be wearing the sash and sparkly tiara.

Seafood and spice are the culinary celebrities here, with one ingredient to rule them all: sambal belacan. This shrimp paste, chilli, and lime juice concoction is the underwear of the outfit that is a Malaysian dish.

(I.e. you can’t get dressed without putting underwear on first…just clearing that up.)

For the tastiest tropical journey your mouth has taken, Malaysia’s all about using every of a coconut plant, plus palm sugar, pandan leaf, and lemongrass for a leap of flavour. Roti Canai is a regular treat, but rice reigns supreme in this cuisine. Nasi Lemak is considered the national dish, and you can find congee (rice porridge) at every Maccas in Malaysia.